You know how Rachel Ray has her show "$40 a Day" in which she tries to eat all her meals in various cities for "just $40 a day"? Well, I always thought to myself, "Big deal--$40 a day is a lot of money for just one day. She should try $20 a day. Or even $10 a day.." (Can you imagine that show? Hello McDonalds!)
Inspired by Rachel Ray, I originally wanted to challenge myself to cook every meal for just $40 a week. Then I realized that no matter how I stretch my dollars, that just isn't going to happen. I'd rather not sacrifice quality to save a few extra bucks, so I settled on the more reasonable goal of $50 a week.
Friday is my grocery shopping day, and since I've been cooking a lot (all 2 weeks worth :P), it's been sort of crazy. I go to at least 3 places to get all my groceries: Whole Foods for meats (organic when possible), Ralphs for veggies and fruits, and Trader Joes for the rest (butter, eggs, cream, etc--I prefer organic dairy, and TJ's has it cheaper than Whole Foods does). When I can, I also go to farmers markets and the Santa Monica Coop.
Today I bought $110 worth of groceries for both Brad and I. That's $55 each--not bad, but I didn't reach my goal of $50.. :( Maybe next week!
Today I came up with this simple but amazing desert:
BANANAS AND SOUR CREAM WITH CINNAMON
I remember seeing some recipes for sour cream banana cake and pancakes, and thought, "Why not just cut out the extra flour and sugar?" The resulting recipe is healthier, but still satisfies your sweet tooth.
Ingredients:
1 banana
A dollop of sour cream
a pinch of sea salt
cinnamon
stevia to taste
Slice the banana into coins, put a dollop of sour cream on top, a pinch of sea salt, cinnamon, and then finally sprinkle with a very light dusting of stevia. It is so good!
A close up of my second helping:
DEVILED EGGS AND BACON ON TOAST
I wanted so much to make mayonnaise by hand as Julia Child instructs in her cookbook, so I decided to make deviled eggs for lunch today. I'd made mayo before from scratch in the food processor; it was a piece of cake. However, Ms. Child said that one should really know how to do it by hand in order to gain a good understanding of the egg.
So to become "one with the egg", I whipped, and whipped, and drizzled oil, and more oil... I guess I stopped before adding enough oil, because the mixture never really gelled like it did in the processor. Oh well. I still made the deviled eggs with my runny mayo, and it was fine. File this mayo under "works in progress".
Ingredients:
2 hard boiled eggs
Handmade mayo made from 2 egg yolks, olive oil, mustard, pepper, salt, hot sauce
1 Niiman ranch bacon strip
1 slice toasted Ezekiel bread
The hard boiled eggs
The mayo "work in progress"...
LEAF'S SIDE SALADI did eat out once this week, at a raw restaurant called "Leaf". I got their side salad, which turned out to be quite large. It was surprisingly tasty--much better than their collard wraps. There are some crispy nuggets of raw nuttiness under all that yellow sauce.
LEFTOVERS FOR LUNCHYesterday's lunch: leftover boeuf bourguignon with added cauliflower and watercress. Oh, this dish just gets better and better the longer you wait!
